Description
A quintessential Mediterranean comfort dish, this classic Greek Moussaka features layers of tender roasted eggplant, a robustly spiced lamb or beef ragu, and a silky, custardy béchamel topping. This traditional home-cooked meal offers a sophisticated balance of earthy vegetables and savory protein, perfect for family gatherings or impressive dinner parties. The roasted eggplant ensures a consistent, buttery texture without the need for deep frying, resulting in a beautiful, restaurant-quality layered casserole that maintains its structure when sliced.
Ingredients
3 large eggplants, sliced into 1/2 inch rounds
1/4 cup olive oil
1 lb lean ground lamb or beef
1 large onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 tsp ground cinnamon
1/2 tsp ground allspice
2 tbsp butter
3 tbsp all-purpose flour
2 cups whole milk
1/4 tsp ground nutmeg
1/2 cup grated kefalotyri or parmesan cheese
2 large eggs, lightly beaten
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Brush eggplant slices with olive oil and roast on baking sheets for 20 minutes until softened.
Sauté onion and garlic in a pan, add meat and brown until fully cooked.
Stir in tomatoes, cinnamon, allspice, salt, and pepper; simmer for 20 minutes.
For the béchamel, melt butter in a saucepan, whisk in flour, and cook for 1 minute.
Gradually whisk in milk and cook until thickened.
Remove from heat, stir in nutmeg and cheese, then whisk in eggs once slightly cooled.
Layer eggplant in a baking dish, top with meat sauce, then pour béchamel over.
Bake at 375°F (190°C) for 35 minutes until golden brown and bubbling.
Notes
Let the Moussaka stand for at least 20-30 minutes before slicing to ensure it holds its shape perfectly. You can prepare the meat sauce or roast the eggplant a day in advance to save time.
- Prep Time: 40
- Cook Time: 75
- Category: Meals
- Method: Baking
- Cuisine: Greek